When I first published a family cookbook 25 years ago, my dad, my grandma Mitchell, and I all claimed to have the best chocolate chip recipe. I suppose they each were the best according to the preferences of the reader. I do a couple things different from the standard recipe. I use half butter and half virgin coconut oil. The coconut oil gives the cookies a smoothness. I also add extra chocolate chips. My preferred brand of chocolate chips is Guitard.
1/2 cup softened butter
1/2 cup virgin coconut oil
3/4 cup sugar
3/4 cup brown sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla
2 3/8 cup flour
18 ounces semi-sweet chocolate chips
1 1/2 cups pecans
Cream butter, coconut oil, brown sugar, and white sugar.
Add salt and baking soda, cream.
Add eggs and vanilla, cream.
Add flour, mix.
Add chocolate chips and walnuts, mix.
Spoon golf-ball-sized pieces of dough onto an ungreased cookie sheet.
Bake at 375 ° for 11-13 minutes.